Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
PREPARE THE SPINACH: Remove the stems and wash the leaves well. In a pot of boiling salted water, blanch the spinach for 1 minute, then drain. When cool enough to handle, squeeze all the water out of the spinach. Wrapping it in a clean towel, pulling the corners together, and twisting is a good way to get the spinach dry. In a saute pan over low heat, melt the butter. Add the spinach and season with salt and pepper. Stir frequently to ensure that the butter coats the spinach evenly. After 5 minutes, remove from the heat and stir in 6 tablespoons of the Parmesan. MAKE THE BECHAMEL: In a saucepan, heat the milk until it is hot, but not boiling. In a separate saucepan over low heat, melt 4 tablespoons of the butter. Add the flour and stir continuously until it forms a smooth, golden brown roux with the butter, 3 to 4 minutes. Add the hot milk, a little at a time, stirring continuously with a wooden spoon or wire whisk to prevent lumps. Once you have added all the milk, continue cooking until the bechamel becomes a nice, thick sauce, 4 to 5 minutes. Add the nutmeg and season with salt and pepper. Remove from the heat and set aside. In a pot of boiling salted water, blanch the onions for 5 minutes, then remove and drain them. Melt the remaining butter in a saucepan over low heat. Add the onions and saute them until they're lightly golden, about 10 minutes. Add the stock and cream and simmer until the onions are falling apart tender, about 5 minutes more. Pass the mixture through a food mill, then stir it into the bechamel until it forms a homogenous blend. Simmer the onion bechamel for 5 minutes, then season with additional salt and pepper. Preheat the oven to 300?F. Butter a baking dish. Put the spinach in the baking dish and cover it with the onion bechamel. Sprinkle the top with the remaining Parmesan cheese, and bake in the preheated oven for 25 minutes, or until the top is golden brown and bubbling.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Nutty Swiss cheese — fondue, French onion soup, croque monsieur
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Nutty Swiss cheese — fondue, French onion soup, croque monsieur